Pie Dough
generous 3/4 c. all-purpose flour
pinch of salt
2 1/2 oz/75g cold butter, cut into pieces
cold water
Filling
1/2 small butternut squash (or 1 slice pumpkin)
1 tsp olive oil
1 c. heavy cream
salt and pepper
6 oz/175 g gorgonzola cheese
2 eggs, plus 1 egg yolk
6-8 fresh sage leaves
1. Cut the squash in half and brush the cut side with the oil. Salt and pepper. Place cut side up on a baking sheet and baked for 30-40 minutes at 400 degrees until browned and very soft. Let cool. Remove seeds and scoops out the flesh into a large bowl discarding the skin.
2. Lightly grease a 9 in. loose-bottom fluted tart pan. Sift the flour and salt into a food processor, add the butter and process until the mixture resembles fine bread crumbs. Tip the mixture into a large bowl and add a little cold water, just enough to bring the dough together. Turn out onto a floured counter and roll out the dough just larger than the pan. Carefully lift dough into pan and press to fit. Roll the rolling pin over the pan to neaten the edges and remove the excess dough from the edges. Fit a piece of parchment paper into the tart shell, fill with dried beans, and let chill in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 375.
3. Remove the pastry shell from the fridge and bake the tart shell blind (covered with the paper and beans) for 10 minutes. Then remove paper and beans and return to the oven for 5 minutes.
4. Mash the squash and mix with the cream, cheese, and eggs. Season with salt and pepper and spread in the shell. Arrange sage leaves in a circle on the top. Bake 30-35 minutes and leave for 10 minutes in the pan before serving.
